1 pound ground pork
1/2 cup fine bread crumbs
1 pound ground ham
1 medium tomato, chopped
2 eggs
1/4 cup milk
Mix all ingredients above and shape into 2 individual loaves. In a saucepan combine:
1 cup brown sugar
1/3 cup vinegar
1 teaspoon dried mustard
1/2 cup water
Bring sauce to a boil, pour over the loaves, place loaves in a 350 degree oven and bake for 1 hour, basting regularly. Makes 10-12 servings.
4 bone-in Lamb Shoulder Chops, cut ¾ or 1-inch thick
1 bottle (12 ounce) Samuel Adams Summer Ale
4 cloves garlic, crushed
Rub:
1 tablespoon chili powder
1 tablespoon brown sugar
1 teaspoon each coarse ground salt and black pepper
1 teaspoon dried oregano leaves
½ teaspoon ground cumin
Directions:
Place beer and garlic in a shallow glass baking dish; add lamb and turn to coat. Set aside 20 to 30 minutes to marinate. Meanwhile, heat charcoal 30 minutes until covered with a thin layer of gray ash or heat gas grill 10 minutes on High with lid closed. Combine rub ingredients in a small bowl. Remove lamb from marinade and pat dry with paper towels; discard marinade. Sprinkle rub on both sides of chops; press to adhere. Grill chops 4 inches above medium heat (375° grill surface temperature). Cook 5 to 7 minutes per side, depending on thickness. Remove from grill when internal temperature of chops reaches 145°F for Medium-Rare doneness.
(with Mashed Sugar Snap Peas, Sweet Potato Crisps And Saffron Mint Sauce)
Ingredients
1 Rack of Lamb, Frenched and cut in half, 4 bones per each portion
20 Sugar Snap Peas, cleaned
3 oz. Mashed Potatoes
2 Tbsp. Diced Beefsteak Tomatoes
I Tbsp. Julienne Mint
1/2 cup Pea Shoots
3 Tbsp. Sweet Potatoes, Julienne and crisp in 350° F vegetable oil
1 tsp. Olive oil
1 tsp. Rice Wine Vinegar
3 oz. Lamb Juice
I tsp. Heavy Cream
5 Saffron Sprigs
1 tsp. Mint
Salt and Pepper to taste
Pam Spray for Cooking
Thyme Sprigs for Lamb
Directions:
Spray grill with pan. Season lamb with salt, pepper and thyme sprigs. Grill lamb for 2 minutes on both sides and then: roast in a 500° F oven for 5 minutes until rare, or medium rare. Remove from oven. Place 20 sugar snap peas in boiling salted water and cook until soft, remove to food processor (but reserve 5 sugar snap peas in ice water for garnish). Process remaining 15 sugar snap peas until pureed, remove and fold into hot mashed potatoes. Salt and pepper to taste. For Sauce: Add lamb juice to pan that the lamb cooked in, bring to a boil and add the cream (butter optional). Add saffron and mint, reduce to a sauce. Season with salt and pepper to taste. For Salad: In a mixing bowl add pea shoots, crisp sweet potatoes, oil, vinegar, salt and pepper, Reserve. For Plate: Spoon sugar snap peas puree in middle of plate, add sliced lamb. Add pea shoot salad on top of mashed sugar snap pea puree. Spoon sauce around and garnish with diced sugar snap peas, tomatoes and mint.
